Pumpkin Cinnamon Roll Pancakes
- Cinnamon Swirl
- Serving Size: 1 (118.1 g)
- Calories 253.2
- Total Fat - 13.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 176.9 mg
- Sodium - 381.8 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1 g
- Sugars - 6.3 g
- Protein - 8.4 g
- Calcium - 158.4 mg
- Iron - 1.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a small bowl, whisk together the buttermilk, pumpkin, eggs, melted butter, maple syrup and vanilla.
Pour the wet ingredients into the dry ingredients and mix the batter until just combined. If the batter is too thick, add more butter 2 tablespoons at a time.
Cover the batter and set aside for 10 minutes.
Meanwhile, to make the cinnamon swirl mix, mix all ingredients in a bowl and transfer to a plastic sandwich baggie. Snip a small portion of the corner off.
Heat a large skillet or griddle over medium heat and grease with butter.
Pour about 1/4 cup pancake batter on the center of the hot pan.
Use the piping baggie full of cinnamon butter and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top of the pancake. Keep the swirl close to the center of the batter so the mixture doesn’t melt off the side of the pancakes.
Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden.
Repeat with the remaining batter.
Serve the pancakes warm with additional butter and maple syrup.
Tips & Variations
No special items needed.